Cheesy chickpea broccoli bake in 15: A cozy dinner fix
A delicious warming dinner featuring legumes will appeal not only to those who are declared vegetarians. A creamy sauce made from white beans gains depth with the addition of English cheddar cheese. Don't skimp on this addition; to enhance the cheesy experience, sprinkle grated cheddar on the finished dish when serving.
You can make this dinner in just 15 minutes using legumes from a can or jar. If you prefer to prepare the beans and chickpeas yourself, soak them and cook them traditionally. The dish's flavour is enriched by aromatic garlic sautéed in olive oil. Be careful not to burn it, as it can become bitter.
How to prepare beans and chickpeas on your own?
Preparing white beans and chickpeas yourself requires a bit more time than using pre-prepared legumes from a can or jar, but it's worth trying. Spending a little time on such tasks will surely enrich the taste of the entire dish.
Both the beans and chickpeas should be rinsed and soaked in cold water. Leave them for at least 8 hours. Then rinse the legumes, cover with fresh water, and cook over moderate heat in two separate pots. The beans should be soft after about 45 minutes, while the chickpeas may need 1 to 1.5 hours of cooking. Drain the cooked legumes using a strainer.
How to store cooked legumes?
You can store cooked legumes in the fridge for up to 5 days and in the freezer for several months. Before placing the beans or chickpeas in a container suitable for freezing, spread the dried vegetables on a tray and place them in the freezer for 30 minutes. Once they become hard, transfer them to a container with a lid or a ziplock bag. It's a good idea to write the current date on the label to keep track of their expiration date.
How to make creamy chickpeas with broccoli and cheddar cheese in 15 minutes?
With the given ingredients, you can prepare a delicious meal for 2-3 people. Serve with a crispy baguette from the oven or pastry twists alongside the legumes in the creamy sauce.
Ingredients:
- 1 tablespoon of olive oil,
- 4 cloves of garlic,
- 1 can of white beans,
- 1 can of chickpeas,
- 125 millilitres (roughly 1/2 cup) of vegetable broth,
- 6-8 broccoli florets,
- 140 grams (approximately 5 ounces) of grated cheddar cheese,
- Salt and pepper to taste.
Recipe:
- Heat olive oil in a pot with a heavy bottom. Add sliced garlic and sauté until it is fragrant.
- Next, add drained canned beans and cover with broth. Once it boils, mash them using a potato masher.
- Add chopped broccoli florets and drained canned chickpeas. You can use the aquafaba from the legumes to make vegan meringues.
- Mix the vegetables in the white bean sauce and cook covered for about 5-7 minutes.
- After this time, remove the cover and reduce the heat. Add grated cheddar cheese and stir until melted.
- Season with salt and pepper to your liking.
